My Thoughts On Sugar Wash For Distilling

What are the advantages of sugar washes? Are They Worth it?
I wont to talk through my thoughts on sugar washes.
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[@FoolOfATuque]

I just started in the hobby. I have been an all grain brewer for 10 years. So in the future I will be doing all grain mashes. For my first run I ran a sugar, because it is cheap. It was recommended by a friend who is already a home distiller. He said, "It's your first time running a still. You're going to mess something up. Don't mess up something nice." He was correct in that. I had several issues during the process and I learned a lot doing it. I am glad I didn't waste my grain and did a sugar wash. I have a half gallon of 190 proof neutral spirit now that is destined to be some 80 proof orange liqueur for margaritas.

[@ancientegyptandthebible]

Sugar washes are also useful for doing hybrid mashes: part grain/fruit, part sugar. Those hybrid mashes are great for getting the flavor of the grain/fruit but with the reliability of a sugar wash. Hybrid mashes are also useful for when the primary fermenting ingredient is in short supply or is expensive. I think, for example, that a sugar wash can help in making rum when molasses is not readily available in your area.

[@LucianBlankevoort]

I tried to do an all grain with barley I malted myself, but the gravity fell short by a lot. like 1.015 (I recon it was my mill, which I made with my dad that afternoon and it wasn't very consistent in results). I topped it up with dry malt extract and sugar until I reached a decent gravity, fermented on the grain and it was actually surprisingly good! So I agree, using sugar to assist with a mash when you just don't get there with the necessary ingredients is a great option.

[@GrandmasterHobbyist]

Agree on hybdrid mashes for sure.

[@jamalpeoples3736]

I ferment it in 50 gallon drums. Let ot settle. Filter it and just use it to make hard sodas and lemonade.

[@kalleklp7291]

That's what people do when they make a "sugar head" whisky out of corn. Well, as I write my cornflakes whiskey is made just like that. Tried it before and I must say it makes a very nice white dog for sipping and it definitely gains flavor when aged on wood.

[@rocketsroc]

I'm a vodka fan so I've tried a variety of vodka recipes. Potatoes is something I guess every vodka fan must ultimately try, but to be honest, I don't think it is worth the trouble it takes to make it. The best I've found is using soft white winter wheat and sugar which I distill with a reflux or better yet a bubble plate column. It's a neutral spirit with just a hint of flavor from the wheat. Give it a try.

[@BeardedBored]

_Pops head up out of video editing software..._ Did somebody say inverted sugar?

[@Drifter6942]

Sugar wash was my first try at distilling. I still do it because its cheep, fast and isn't all that bad. But .... I did find through my own research that if you swap the bleached sugar with Demerara sugar or raw sugar cane then let the finished product soak in charred oak chunks for a while, it will taste similar to Appletons

[@vtbn53]

What's an Appletons?

[@Drifter6942]

@@vtbn53 Jamaican Rum

[@colinrout4139]

Yep! Stayin at home a lot more and your videos are going a long way to shorten my learning curve! Cheers

[@BigEdsGuns]

Potato Ratio as I remember is 5 to 1! Either in kilos or lbs. It takes about 5 kg of potatoes to equal 1 kg of table sugar. Same goes for 5 lbs of potatoes equals 1 lbs of sugar. So, If I normally do a 55 to 60 lbs sugar (45 gallons) in a 55 gallon fermenter. Process would be: Buy 250 lbs of potatoes, peel, chop, mash, cook (steaming wand), cool, then hit with enzymes, cool again, pitch yeast. Then the fun begins: Strain, rack, strip run, repeat three times. Then spirit reflux run. Rite now it's way to damn hot out. Maybe in the late fall. Cheers Jesse!

[@thomaseidst3170]

You can also use potatos raw ,but,it wil give you different taste because its raw

[@PoppaLongroach]

i love being true to tradition and very much enjoy thed mashing in proccess of cooking and converting grain. very satisfying lol

[@jacobthellamer]

+1 on potato neutral, it is on my list. I just put down a birdwatchers, maybe potato next.

[@bradkurilla700]

Love the video's. Always learn something new. Thanks Jesse.

[@tristang8929]

I've always wanted to try making a sweet potato vodka

[@chezleymcdonald2481]

I have also

[@kf4nxs]

George Duncan is making some.

[@10wuebc]

George from Barley and Hops brewing did that a few weeks ago!

[@YYEEIISSOONN]

What about a potato vodka. Any well made video you can recomend me. Thanks a lot

[@anthonyking2540]

Made some a few years ago, from the field leftovers, turned out real good.

[@countrylivingwithbeargrill6297]

Love watching your videos, so much knowledge to learn! I started with doing sugar washes and did them for a while then couldn’t help but make the jump to brandys and just did my first grain wash and don’t think I’ll ever go back now!!!

[@dimash244]

Sugar here 20kg for 20$ and bottle of vodka at store is almost 30$ per 0.750lit i only keep the very middles of run, only hearts, only above 92% (usually 94-95%) home made gives ZERO headache next day, make 180 batch using wine yeast. Wheat germ is very good, tpw is great too. don't cheap out on nutrients you dont want yeast to stress at all. give it time and you will have the best vodka

[@Anamericanhomestead]

Yes, please do the potatoes

[@theworldisastage1984]

So. Much. Work. So little reward

[@jamesbell491]

What about potato starch. How would that work?

[@Tyresio12]

Inverting a sugar is a very good idea - vodka is then smoother than from the regular sugar. Also, some guys suggested it ferments a little bit quicker. And it's pretty easy to do, mix water, sugar, add some citric acid to pH 4 and boil it for about 30 minutes. I suggest 1kg:5l ratio of sugar and water and NOT using turbo yeasts - they work very fast, but produce some off flavours. Cheers!

[@thomaseidst3170]

You can use turbo yeast,the trick is to have it in a cool room because its fast and make alot of heat and if its in a cool place it has almost no bad taste, and if you also Filter int and only stop destilling at 50% you wil have no bad taste.

[@NicholasKujawa]

You make an excellent point about time. I am a team lead in a production environment and do a decent amount of coaching. When you are teaching a fresh employee a new skill/process it is best to target stations with a short cycle time. This means that you get them trained in on a task that is short enough to do many times a day. This repetition is important and leads to the ability to make iterative and incremental improvements while the last cycle is fresh in thier mind.

[@peterscully4961]

I'd be interested if you tried invert sugar as well. I used to invert sugar for beer, but I couldn't really taste the difference, except where I made darker kinds. It is a very good skill to learn though, especially for making bbq glazes or adding to liqueurs instead of sugar - in that case it definitely smooths things out.

[@junisobe2769]

Hey Jesse, I believe that taste/mouthfeel sensation you described is what the Japanese call Kokumi. Malted barley has got it in droves. For me, I feel that taste/mouthfeel hit the back corners of my tongue.

[@orbitalbreaky]

It would break my heart to make neutral out of a good all grain wash!

[@bensoulsby86]

I'm literally doing that this weekend. Got a cheap bag of malt

[@orbitalbreaky]

@@bensoulsby86 all the power to you. I'm sure it will be a kickass vodka. I just much prefer whiskey

[@bensoulsby86]

@@orbitalbreaky oh for sure, didn't mean anything like that. I just had a $20 sack off malt handy and am almost out of gin so saw the opportunity

[@adamskee]

I just did my first 3 sugar washes, then did a few generations of nutrigrain, now I am onto corn/barley with a bit of sugar to bring it up from 1065 to 1090, around 13% and super corn flavour. I am using 10Kg of cracked corn (farm quality), 3kg of malted barley, alpha/beta amylase, 3kg sugar and bakers dry yeast. Ferments out in 9 days.

[@dreamingwolf8382]

Missed an opportunity to play ‘Pour some sugar on me’ in this episode

[@jaked924]

that would have been great! hahaha

[@dfbess]

Copyright

[@starshot5172]

You really should make vodka out of potatoes, really looking forward to making that too

[@FoolOfATuque]

I think this would be a good video too! I mean how do you extract the starch from potatoes efficiently? Do you boil them? It's not like a grain which has everything needed to convert the starch.

[@starshot5172]

@@FoolOfATuque i think you boil and smash them, maybe strain the solids out for the most part after fermentation. I think malted grain is added to it to convert potato starch into sugars

[@starshot5172]

@@FoolOfATuque but I have no idea how the recipe would go

[@FoolOfATuque]

@@starshot5172 probably would need to add enzymes for sure. No idea though either since I'm new to this.

[@FoolOfATuque]

@@starshot5172 yeah, the malted grain will contain amylase which is the enzyme that breaks down starches into simple sugars.

[@rrmuf]

Lots of food for thought here. Now I know why I might want to proceed to all grains. Thanks Jesse.

[@CTP-bbq-HundHutte]

Great videos keep up the good work. Have you ever added rye lme to a sugar wash?

[@HodgyE5]

Thanks for the great info.

[@josephcook2314]

Sweet potato has been one of my number one movers! I never would have thought it would be that great originally.

[@dire_prism]

I recently had the thought that sugar beets could be fun to try. Turns out sugar beet seeds are pretty hard to come by here because the farmers all get them through the sugar factories.

[@stefghost68]

Love ya work Jessie

[@ivormectin.3046]

I've been making sugar wash for a year now. Flavoured it to... Great results high strength...

[@deadmaumurphylaw8052]

I've done milk whey from a cheese maker and sugar wash and it turned out quite well

[@Tomas_Mariscal]

Great video bro!!!

[@davidvincent2838]

You are spot on about all grain vs imitating with easier shortcuts like adding sugar. I'm finding that out now, Although I've been well aware of it through my 20 year beer making journey that ther is nothing that beats all grain. You may get close with extracts and steeps and even kits but they all fall a bit short of the all grain and I couldn't, and still can't. put my finger on that difference or describe it............... it's just different.

[@roytelling6540]

I like making fruit wines and I sometimes distill them. If I am making something just to distill I make sugar wash, but what I have started doing is placing some juniper berries or cinnamon at the top of my collom so the alcohol picks up some of the flavour from them, still working on how much to use to get the falour right for me :)

[@TheJdm2203]

Thanks again, Jess! I was just given a 50pound... err. 22.68kg bucket of invert sugar. Gonna try a few different things with it. I'll let ya know how it works out! Once again! Thank you!!

[@renn151]

Does your vodka have an apple smell and taste?

[@fourdeadinohio8303]

i still make sugar washes after 4years of doing this hobby. it's hot in the USA and i don't want to stand in my kitchen over a hot mash. it's easy to dump some sugar in a bucket and leave it on my porch for a couple of weeks. i just pick a cool distilling day. but can't wait for cooler weather to get back to making the good stuff.

[@scottmcneill6333]

@Jane Doe Drinking and distilling do NOT mix! Trust me. Lmao

[@scottmcneill6333]

@Jane Doe BAHAHAHAHAH

[@scottmcneill6333]

@Jane Doe You get one HUGE ATTA GIRL!!

[@dylanluvzcolorado4369]

I guess I do hybrid wash . Not sure what you would call it . I convert starch in grains and add a little sugar to reach my target gravity . less grain to mess with and so far that's been working out well .

[@MetalLegMoz]

I know of the term "sugarhead" but I think its more applied to adding grain as an adjunct in the ferment for flavour, not mashing it to extract sugars too.

[@FoolOfATuque]

In brewing this is called mini mash. Where you partially mash and then supplement with liquid malt extract (LME) or dry malt extract (DME). If you want to keep the character of the grain you may look into using DME or LME as your sugar supplement in your wash.

[@dylanluvzcolorado4369]

@@FoolOfATuque I will have to give this a try . Thanks for the advice .

[@FoolOfATuque]

@@dylanluvzcolorado4369 yeah, experiment with it and refine your process. I've been being for 10 years and it's a lot of fun. Just starting to get into distilling now so I will be trying different things and experimenting there too. Both these hobbies are awesome

[@dylanluvzcolorado4369]

@@FoolOfATuque I started this spring and right now experimenting with molasses. Yummy rummy lol

[@bobyoung5330]

Agree with you 100% about the quality of the distillate using a sugar washes. They're ok off you want something cheap. I have filtered them to get as close as a neutral taste, but still cannot get the quality that grain provides. If you want great vodka, try a sweet potato recipe. 25# will only yield ~8% potential ABV in a 5 gallon batch, but the end result is amazing. They self convert their starch to fermentable sugars.

[@dougshelton69]

I like the concentrated juice washes..easy and tasty...

[@bernieknox3402]

Started with a sugar wash, but now my favorite is birdwatchers thanks to you,do it for convenience .

[@fuzzywuzzy1756]

I was the same till i did a kale wash

[@philiptruitt]

Thank you, Jesse!!

[@knightmare1015]

Sugar washes are excellent and super easy to do. You can add stuff like vanilla extract and spices to it if you want. And after you distill it, you can age it with various forms of wood. I did some with maple and people loved it. In fact they're asking for more of it.

[@capolot]

How long did you age it?

[@macbot21]

When did you add the vanilla and spice?

[@1FrenchConnection1]

Hey brother I have been working for a white wheat! Good luck it’s messy! If you don’t plan accordingly!

[@donnyhayes7527]

I did a pineapple mash came out really good had a hit of the pineapple in it

[@charlesschmidtke8427]

I put pineapple mash and coconut in my thumper with 1 quart of 100 proof it makes a great fruity whiskey

[@frankmora7302]

Totally agree with you on the pineapple, definitely makes a great brandy.

[@jamesrees2259]

Always do a sugar wash, cheap, little methanol, for 94-96% ABV, (Reflux) use gin baskets for my gin flavourings or char up some Jack 'D' chips and cherry chips pop in for a week or two in the jar and bingo.... great info, great videos.

[@paulquinn9734]

Thanks very much for all your videos, can i ask that when you mention an acronym you say the long meaning at least once please?

[@alvinmeeks7710]

Recommend silver queen corn for whiskey, part of my uncle wheeler recipe. He had been passed on 45years but his products were very high dollar

[@kennethcounts5905]

I would love to experiment with all grain and the process. But I am a town dwelling and really don't have anywhere to go with my byproduct. Sugar wash is just so versatile and clean. And my spent wash waters the grass.

[@TheGreatest1974]

I have an original ‘air still’ and all I ever do is sugar washes with Pure Still Spirits Yeast, and I get a CLEAN wash easily and I still it and filter it with the carbon filter system, (putting 1 ltr through the same filter 3 or 4 times) and I get a lovely pure clear vodka that I can flavour however I want. I get a gallon & 3 litres of vodka every time and it works out SO cheap, it’s easy and I love it. I’m flummoxed by using stills and I couldn’t be bothered with the hassle. I love the ease of the air still. 👍🇬🇧

[@xSiC84]

I got into the hobby by doing brown sugar / honey washes. Found a recipe called black beards rum or something. Every time i made it , it turned out great. Odd thing when you added a shot of that to Dr. Pepper, it magically changed the Dr. Pepper to a Vanilla Dr. Pepper, weirdest thing. I still make that every now and again though.

[@glenford1779]

That sounds very interesting

[@puffstastypuffs5192]

Sugar wash,good to start off..Looking forward to my first all grain session

[@user-pt9gr3fe1p]

Any chance you could make a video on your views on filtering with activated charcoal? Do you charcoal filter? There seems to be a bit of controversy around it in the distilling world. Would be great to hear your 2cents!

[@richardmoulynox]

Had an awful tasting pumpkin from my garden and some out of date bread improver with amylase in it - managed to convert it and ferment with bakers yeast. The resulting neutral was for gin and quite a mouthfeel, but was fine.

[@craig.n.gaylene]

I've done a few sugar washes for things like limoncello, blueberry liqueur etc. but I've never used it for vodka. I've done a small potato vodka batch, I currently have a beetroot vodka in the fermenter and lined up behind that is a sweet potato vodka (I understand they have amalayse in them?). Then I'm going to do a large batch of potato vodka because I like it more than I like commercial vodkas in the $35-50 range.

[@peterrothwell7662]

Hay bruz.. love ya work!! Would love to see a traditional russion vodka.

[@Teddysad]

For potatoes you are in the right location. Get if you can the big starchy ones usually sold for chips. Look for Chippewa

[@titahibayflier3160]

Hey Jessie, i have an all grain fermenting in the style of a Kentucky Bourbon. 80% corn, 12% Rye, 8 malt. It's ticking away pretty slowly atm. I can agree with everything you have said here.. Im wondering if diaceytl in all grain accounts for that more slightly more buttery mouth feel?

[@craigwatkins5654]

Hey Jessy. There's a brewery near me that uses milk to distil vodka, I think you need to try that

[@andrewhammond1949]

I do 58 lts of sugar wash with yeast, sugar and spirit enhancer (charcoal) I use a boka head and get 21 lts at 40% for my work. It takes approximately 24 hrs.for a still run and I then I flavour it to whatever the family members request. The excess is then distributed amongst work mates who appear to appreciate my product.

[@greybeard27]

Yes please make a potato vodka, my wife is Irish and has told me about her Gran making poitín out of potatoes out the back of the family farm in Ireland, so I'm keen to learn how to use them.

[@dreamingwolf8382]

Beets. The sugar content in beets is Amazingly good for the making of vodka.

[@aubreyhier3898]

90% of sugar used in the world is derived from beets! So basically it’s been done!

[@voodoosnakebite]

It's a funny joke in my circles as I made one and messed up temps so it tasted like beets and so it came out at parties as a joke

[@dreamingwolf8382]

@@voodoosnakebite Bears. Beets. Battlestar Galactica.

[@joshfromaus5815]

Would be great to see you make a rye based vodka like Belvedere, and the taste comparison you end up with! P.s great vids, love ya work!

[@kamalyaar1]

Thanks Bhai..🙏

[@grahamwood8085]

My first mash tasted like old sox used corn so I experimented with molasses and brown.sugar rum not to bad lol

[@Teddysad]

Getting great results now from wheat and Angel special

[@stevesart]

For a good clean AG vodka/neutral, try long grain white rice. For some complexity, try adding a small amount of wheat.

[@riddersjc]

Oooh, got a few questions (soz/thank) - Is that using yellow label yeast? What ratio of rice to wheat do you recommend? Any particular type of wheat?

[@adiefender]

first generation of UJSSM, putting cinnamon sticks in the vapor stream, makes a great flavor for mixers!!

[@quarlow1215]

Lol just don't put too much cinnamon sticks in. I did 5 and it was effing hot. Fireball hot. Added simple syrup and had a tasty cinnamon schnapps.

[@richardwhitebrook5695]

Happy to use sugar washes for all the reasons you mentioned as I only want to make neutrals, just wish I could get a reliable fast ferment with a clean yeast. I tried EC1118 and bread yeast and they both failed to move the gravity a single point, but Turbo nuked the site from orbit. Shame its got a fairly horrible flavour..

[@gizmorepairs]

Did you manage to perfect your sugar wash recipe ?

[@-MacCat-]

I'm a bit late to the party, but thanks a heap for this vid Jesse.

[@adamw2785]

All wheat vodka, no malted grains, add enzymes and nutrients. Ferment on the cooler side (around 22-24C). Single distillation, packed reflux column, try to get a max ABV betwen 90-92%. Which should allow more of those grain flavours to come over.

[@mortygoldmacher]

The distilled liquor of fermented sugar is rum. It can be called vodka if it is distilled to 95% abv. and diluted. I enjoy the taste of rum made from table sugar, it's only inferior to vodka if you expect it to be neutral. It tastes like Newfie Screech, from the Canadian province of Newfoundland.

[@icommandoi145]

Hi Jesse, I'm enjoying your video's while I learn about home distilling here in NZ as well :) I made my first sugar wash using your calculator and I just have a question on total volume. I used 25L desired total volume and 1.0970 desired gravity. The calculator told me I need 6KG of sugar and 19.957 L of water. I have combined both and my total volume in the bucket is 23L? I was expecting 25L, any thoughts?

[@jacobdeslattes3519]

+rice and wheat vodkas are king. Gives it a creamy sweet flavor.

[@Kihidokid]

Rice over potatoes?

[@fexdammit]

wheat vodka gave a mouthfeel i didnt like... tpw feels better in the mouth for me..

[@jacobdeslattes3519]

Anthony Ingram for me personally yes. Have a local distillery with a rice vodka that is liquid butter.

[@joedennehy386]

Excellent

[@MadJix]

I'd like to see some variations on vodka. Like not just a basic vodka but maybe a kveik vodka or maybe a vodka with hints of other flavors..

[@grangeburndistilleries9949]

Hi Jessie, great video mate, thanks. So, do sugar washes need to have head & tails removed, or it is all pretty safe once a bit of 'foreshots' are taken off at the start? James

[@dominicmogridge3920]

hello my friend.big thanks for your infectious laugh and concise knowledge.I'm in west cork,making hand sanitizer,haha.you've helped me out with your info and a big thanks and bottoms up.I'd like to dedicate a tune for you as off grid and don't have cash.you tube -dominic mogridge doo dah with comedy intro.was sober at the time what could go wrong.thanks again and give it a listen.stay lucky.mad dog,west cork,republic of ireland

[@Voltsify]

Some Still It coasters or bar mat would be pretty dope in my bar....😉

[@Papa_Reecio]

Hey Jessie, Love your vids mate. Random question, but do you think I could make vinegar from the leftover wash after distilling? Surely it's good for something! Cheers!

[@jercos]

acetic acid in vinegar is from ethanol breakdown... your leftovers are closer to vegemite.

[@Mick-Dempsey]

Ooooh,what weird timing.Was gonna try this tomorrow

[@toddgoff1893]

Just studied up on sweet potato vodka made by george from barley and hops.. looks great

[@raytruesdell7873]

I’d like to see you do a vodka bro by sugar wash! 👏👏👏👏👏👏👏

[@jacobplasmeyer8789]

Potato wash with Angel yeast vs potato wash converted with some malt addition would be an interesting test.

[@deweydewey]

I'm not familiar with Angel yeast ,what is it

[@jacobplasmeyer8789]

@@deweydewey the brand Angel so quite a few different yeasts for different purposes, but the one you'll find referred to is a product which includes yeast, as well as enzymes for starch conversion. You can use it for no-cook mashing. in theory, you should be able to run a 10kg sack of potatoes through a cheese grater, make up to 30L volume in your vermenter (of cold water) pitch the yeast, and away you go. Works with raw rice and other grains too.

[@jacobplasmeyer8789]

*do quite a few

[@geoffvandermerwe6220]

Potato 🥔 yes dude !! That would be awesome 😎

[@MrButterpantz]

Echos my thoughts exactly.

[@navymark101]

Thanks Jesse...

[@gunscratch]

Just wondering what your thoughts are on using LME as opposed to full grain mash. Considering many breweries now use it over full grain they don’t seem to have a problem with flavour in their beer. Any comments on partial grain washes? I used to home brew that way; is it any good for distilling?

[@LloydieP]

My missus and I live our vodka (she's Polish). But I love my rum. My still is really a high (passive) reflux pot still. Same wash gets us both vodka and rum.

[@donaldgilbreath4200]

Depends on what you're making. I've heard of people double distilling sugar wash, then mix 3 parts 180 proof and 1 part water, mix in sugar and Kool aid , and people seem to love it. Sugar wash seems to be goid for creating your own flavors after distillation. Whereas, I'd you wanted rum, brandy, whiskey etc.... you would need to get your flavor through the process. Which requires more skill.

[@BitcoinNoddy]

Most of us started with Turbo, but you skipped this step, it would be helpful for new starters to see your thoughts now that you have a few years up your sleeve. Things like speed and output compared to what you experience now (I've only just moved onto Birdwatches)

[@diablominero]

I second potatoes. I want to see how they're processed to make fermentable sugar from the starch.

[@djscottdog1]

Potatos are a pain in the ass compared to malt cod you ned to and the enzime to the potatos and i get my malt for less than £20 for 25kg

[@corkycorky7775]

How do you really know how a UJSSSM tastes until you age it in charred oak? Takes a while. Huge Huge thank you for your video on inverted sugar.... I really needed to know this but I had no idea ...... Thank you bro

[@rw-xf4cb]

Sugar wash is also good for those who just want to use with mixers and/or cocktails. The only issue now is to find a good cola recipe as that's become the limiting factor.

[@julianl.109]

id love to see you make something like Shōchū.

[@brucekrisko4364]

How about making a vodka from winter white wheat grain using white wheat malt for your base grain? Might be a nice light tasting vodka like Absolut.

[@jasonbritt2497]

Use pure cane sugar and spring water. Make the wash a consistency of almost corn syrup thickness, just to the point the sugar doesn’t dissolve into the water anymore cloudy in appearance. Run it on a reflux and chill in freezer for at least 24-48 hours before drinking. Best use imo is summer get together, use 1 gallon shine per 2 gallons fruit punch in cooler, use old whiskey bottle full of the shine into hole on watermelon let sit for 24 hours upright. Add strawberries and pineapple to cooler along with cut up watermelon after 24 hours. Fill remaining cooler with punch and ice. (And warning label)

[@jasonbritt2497]

If made right when drinking straight should taste like ice cold well water on a hot summer day that doesn’t burn till it hits your belly and have a slight sweetness to it. Another super easy way for your viewers to get into it is using corn meal for the wash. Really accessible as well can buy from any grocery store.

[@ErikAdalbertvanNagel]

It's basically almost a rum. If you add a little molasses for nutrient and more flavour.

[@steveswann8448]

Jesse, In some states, like Idaho, they raise sugar beets in the ground. They are rather round, large, and fibrous. And very sweet. Has anyone ever ground these up and used these as a mainstay for a sugar wash that you know of? What were the results?

[@gatesl3054]

I'm new to distilling and have a question for the seasoned pro's If my sugar wash was at 15% 1st reading and at water level after it's done fermenting should I add more yeast to get it below the water mark on my Hydrometer or just run it? Thanks for helping.

[@semdevisser5227]

Would love to see a potato vodka get done but could you make it without added enzymes please.

[@Steven-wk6sr]

Question. Instead of corn can one use cornstarch and skip the whole corn breakdown part?